Brussels Sprout, Pancetta and Parmesan Flatbreads

Name: Brussels Sprout, Pancetta and Parmesan Flatbreads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope ( 1/4 ounce) instant dry yeast; 1 cup warm water; 1 teaspoon sugar; 1 tablespoon extra-virgin olive oil, plus more for brushing; 1 teaspoon kosher salt; 2 1/2 cups all-purpose flour, plus more for dusting; 1/2 cup extra-virgin olive oil, plus more for brushing; 1 large white onion, halved and thinly sliced; 1 pound brussels sprouts, thinly sliced (5 cups); 5 ounces Parmigiano-Reggiano cheese, finely grated (1 1/2 cups); 1/4 pound thinly sliced pancetta, torn into 2-inch strips; Salt; Freshly ground pepper; Lemon wedges and Asian chile oil, for serving

Servings: persons

1 envelope ( 1/4 ounce) instant dry yeast
1 cup warm water
1 teaspoon sugar
1 tablespoon extra-virgin olive oil, plus more for brushing
1 teaspoon kosher salt
2 1/2 cups all-purpose flour, plus more for dusting
1/2 cup extra-virgin olive oil, plus more for brushing
1 large white onion, halved and thinly sliced
1 pound brussels sprouts, thinly sliced (5 cups)
5 ounces Parmigiano-Reggiano cheese, finely grated (1 1/2 cups)
1/4 pound thinly sliced pancetta, torn into 2-inch strips
Salt
Freshly ground pepper
Lemon wedges and Asian chile oil, for serving

1
make the dough In a bowl, combine the yeast with the water and sugar and let stand until foamy, 5 minutes.
2
Add the 1 tablespoon of oil, salt and 2 cups of the flour and stir until a soft dough forms.
3
Knead in the remaining 1/2 cup of flour.
4
Turn the dough out onto a lightly floured work surface and knead until firm yet supple, 5 minutes.
5
Lightly brush the bowl with oil.
6
Add the dough and cover with plastic wrap; let stand until doubled in bulk, 1 hour.
7
make the topping In a medium skillet, heat 2 tablespoons of the olive oil.
8
Add the onion, cover and cook over moderately high heat until softened, 5 minutes; reduce the heat and cook, stirring, until very soft and lightly caramelized, 15 minutes.
9
Transfer the onion to a bowl and let cool slightly.
10
Add the brussels sprouts, cheese and pancetta to the bowl and season with salt and pepper.
11
Stir in 1/4 cup of the olive oil.
12
make the topping Preheat the oven to 450 and position racks in the upper and lower thirds.
13
Lightly brush 2 rimmed baking sheets with olive oil.
14
On a lightly floured work surface, cut the dough in half and shape each piece into a 13-by-15-inch rectangle 1/4 inch thick.
15
Transfer the dough to the baking sheets and brush with the remaining 2 tablespoons of olive oil.
16
Spread the topping on the flatbreads and bake for 25 minutes, until golden and crispy.
17
Shift the pans from top to bottom and front to back halfway through.
18
Slide the flatbreads onto a work surface.
19
Cut into rectangles and serve with lemon wedges and Asian chile oil.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 envelope ( 1/4 ounce) instant dry yeast, 1 cup warm water, 1 teaspoon sugar, 1 tablespoon extra-virgin olive oil, plus more for brushing, and more.

Yes, Brussels Sprout, Pancetta and Parmesan Flatbreads falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!